Double-Coffee Meringue Kisses
Instant and ground coffee pack a double punch in these airy bite-size delights. To make these kosher for Passover, omit the cream of tartar.
Servings: 60 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 7 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 2 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 2 mg |
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1-1/2 tsp (7 mL) instant coffee granules
2 egg whites
Pinch cream of tartar
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) ground coffee (optional)
Preparation:
In large bowl, dissolve instant coffee in 1/2 tsp (2 mL) water. Add egg whites and cream of tartar; beat until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold in ground coffee (if using).
Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper-lined baking sheets. Bake in top and bottom thirds of 200°F (100°C) oven for about 2 hours or until dry, rotating and switching pans halfway through. Turn off oven; let stand in oven for 30 minutes. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper-lined baking sheets. Bake in top and bottom thirds of 200°F (100°C) oven for about 2 hours or until dry, rotating and switching pans halfway through. Turn off oven; let stand in oven for 30 minutes. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
Source
Canadian Living Magazine: April 2007
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For more ideas on cooking with Real Cream, click here |
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